1- Making this Creamy Goat Cheese Arugula Farro Salad is straightforward and fun, starting with cooking the farro just right. First, in a medium saucepan, combine 1 cup pearled farro and 2 cups vegetable broth, and bring to a boil. Cover with a lid, reduce heat to low, and simmer for 20 minutes or until the farro is tender.

2- Next, drain the broth and return the farro to the pan. Add 1/2 cup crumbled goat cheese to the warm farro and stir until creamy. Then, mix in 1 tablespoon olive oil and 2 tablespoons fresh lemon juice, seasoning with kosher salt and black pepper to taste.

3- Transfer the farro mixture to a large bowl and add 2 cups arugula, 1 cup fresh corn kernels, 1 cup halved grape tomatoes, 1 sliced green onion, and 2 tablespoons fresh basil. Stir everything together until the arugula is well coated and the salad is evenly mixed. Finally, season with more salt and pepper if needed, and serve right away or chill it for later.